Weight Watchers Eggplant Casserole

How to make Weight Watchers Eggplant Casserole


* 1 medium-large sized eggplant

* 1 medium sweet onion, diced

* 1 jalapeno, diced

* 4 cloves of garlic, minced

* 1 tbsp parsley flakes

* 1 tablespoon all purpose seasoning

* 1 tablespoon red pepper flakes, less if you would like less heat

* 1 tsp oregano

* 1 tsp basil

* 1 28 oz can peeled plum tomatoes, this is the big can

* 1 lb 99% FF ground turkey

* 1/2 cup FF ricotta

* 1 oz parm cheese


Preheat oven to 400 degrees

Spray an 8×8 baking pan and a cookie sheet with non stick cooking spray and set aside

Peel and slice lengthwise eggplant into thin slices (1/4 inch or smaller)

Place the eggplant slices on the prepared cookie sheet, lightly spray with cooking spray and sprinkle with salt and pepper.

Bake for 15 minutes

While the eggplant is baking, prepare the meat sauce

In a large pan or a medium size pot, heat a small amount of olive oil

Add in the onion, jalapeno and garlic, cooking until onions are translucent and garlic is fragrant

Add in the ground turkey and cook thoroughly

Pour in the plum tomatoes

Using a spoon, gently “smash” the tomatoes so they fall apart

Add in the seasonings and allow the mixture to simmer until the eggplant is ready and you are ready to layer your lasagna

Allow the baked eggplant to cool slightly so that you can pick it up

In the prepared 8×8 baking pan, spoon a small amount of the meat sauce you made, just enough to lightly cover the bottom of the dish

Now, add a layer of the sliced eggplant, you may need to cut a slice smaller to fill the gaps so that you can fill the whole bottom of the pan

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